Turmeric as a fresh root, as turmeric powder or turmeric extract - Ayurvedic teaching has always known a wide variety of dosage forms of this special tuber. It was and still is the subject of a wide variety of studies and investigations. Indications of an  effect  on the human body point in a clear direction: the secondary plant substance curcumin is one of the antioxidants and is considered a powerful active ingredient in the fight against cell damage and cell aging. Especially in the last few years, turmeric has gained more and more media attention and inspires users worldwide with its  effect on our skin.

So-called free radicals attack our body's own cells. These can be environmental influences, but also tobacco or alcohol consumption, as well as an unhealthy diet. To a certain extent, the body is able to eliminate these free radicals itself and thus protect the cells. But in fast-moving everyday life and increasing free radicals, this can sometimes become critical. However , this process can be supported with the ingredient curcumin . Our immune system also runs at full speed when it comes to infections, stress, worries or lack of sleep and is exposed to enormous stress. The immune system can be effectively supported by a healthy diet, sufficient fluids and exercise as well as sleepAnd last but not least, curcumin can help maintain the function of the immune system and strengthen it over the long term.
Our body's delicate balance also includes a healthy digestive system . The essential oils contained in turmeric can provide balancing support here, while feelings of fullness and discomfort usually do not last long due to the bitter substances contained in the turmeric root. The activity of the liver and gallbladder is effectively stimulated, especially after eating greasy, plentiful and difficult to digest meals.

The turmeric root

Turmeric or turmeric grows in Asia. The plant belongs to the ginger family. Just like ginger, turmeric forms a rhizome, i.e. a tuberous root, from which stems, leaves and flowers grow. The beautiful flowers of the turmeric plant, which shine in a rich yellow and crimson purple, are considerably less well-known than the tuber itself. In fact, only the tuber is important as a spice or for fresh consumption. Their taste is pungent, tart and slightly bitter. Turmeric is primarily used in Asian cuisine, but is gradually gaining popularity in Western cuisine as well.
Turmeric is an integral part of the Ayurvedic diet and is used in a wide variety of recipes. Whether as a refinement of soups, rice or pasta dishes or as a spicy addition to hot and cold drinks - the turmeric root not only conjures up an intense yellow hue, but also makes its valuable ingredients available. Essential oils, resins and proteins and above all the secondary plant substance KurKumin. However, care should be taken when using fresh turmeric - the intense color is quite stubborn and difficult to remove from surfaces, clothing or skin. On the other hand, the sharpness is difficult to assess and the dosage is therefore difficult.